Caramel Corn Cookies
Caramel Corn Cookies are delicious soft cookies topped with caramel cream cheese frosting. To make them even better, each cookie is then topped with caramel corn and extra caramel sauce to finish it off. Heavenly!
Servings: 13 cookies
Ingredients
- 1/2 cup butter unsalted, 1 stick (softened)
- 1 cup light brown sugar packed
- 1 egg
- 1 tsp pure vanilla extract
- 1 1/3 cups flour unbleached
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Caramel Cream Cheese Frosting:
- 1/4 cup butter unsalted
- 4 oz cream cheese
- 1 cup powdered sugar
- 2 Tbsp caramel sauce
- 1 tsp pure vanilla extract
Garnishing:
- Caramel Corn Popcorn or Crunch and Munch
- Caramel Sauce
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Cream together butter and brown sugar.
- Add the egg and vanilla and mix well.
- Stir in the flour, baking powder, baking soda, and salt.
- Using a two-tablespoon cookie scoop, create cookie dough balls and place them about 2” apart on the prepared baking sheet.
- Bake cookies for 9 minutes, remove them from the oven and let them cool on the baking sheet.
- While the cookies cool, combine the frosting ingredients by beating the butter and cream cheese together (I used a hand mixer).
- Add the powdered sugar, caramel, and vanilla and mix until smooth.
- Transfer the caramel cream cheese frosting to a zippered bag and cut the tip-off.
- Put a generous amount of frosting in the center of each cookie and carefully spread the frosting with a knife or spatula.
- Garnish with a generous amount of caramel sauce and top with caramel corn.
Notes
Cookies need to be stored in the refrigerator because of the cream cheese frosting and will last for about 1-2 days.
The cookie dough base can be made ahead of time or frozen in cookie dough balls to make 1-2 at a time.
Cookies can be made ahead of time but frost and garnish them before serving.